[Sca-cooks] Fyletts in Galentyne

[Susan Fox]

I call it "period carnitas" and then my diners just yum it up.  I think 
we are looking at the wrong angle.  Not a discarded dish, but name changes.

Cheers,
Selene

Philip Troy / G. Tacitus Adamantius wrote:
> On Dec 7, 2009, at 9:05 AM, Johnna Holloway wrote:
>
>   
>> Oh as a bibliographer of early English printed books,  I also don't understand
>> "A comment had been made to me that the Pynson version probably hadn't been made for 500 years."
>>
>> 2010 minus 500 years is 1510. Does someone really believe that Pynson wasn't used for cookery after 1510???
>>
>> Pynson appears in 1500 in an unknown number of copies. We know that the same title appeared in an edition again in the 1530's. So we have two editions that would have been available. Be conservative and say 300 copies per printing. That would be 600 total. There could have been as many as 500 copies per edition. The fact that it was reprinted in the 1530's indicates that the printer thought there was a market for the new edition.
>>
>> And someone doesn't think this recipe would have been made in the past 500 years?
>>
>> Perhaps saying the last 400 years might be better.
>>
>> Johnna
>>     
>
> With all respect to the original speaker, it kind of sounds like a fairly simple, poorly-considered bit of lip-flapping, such as one might hear all the time. It would eventually get to be like calling everybody on referring to the modern era as the 20th Century.
>
> People in general, other than, perhaps, academics, journalists, doctors and lawyers, have grown unused to being accountable for what they say...
>
> We, of course, have the Florilegium to worry about, which makes it even more fun!
>
> Adamantius
> __________________